text: Microfluidic techniques such as droplet microfluidics, paper microfluidics, and lab-on-a-chip are used in the realm of food science in a variety of categories. Research in nutrition, food processing, and food safety benefit from microfluidic technique because experiments can be done with less reagents.
  Food processing requires the ability to enable shelf stability in foods, such as emulsions or additions of preservatives. Techniques such as droplet microfluidics are used to create emulsions that are more controlled and complex than those created by traditional homogenization due to the precision of droplets that is achievable. Using microfluidics for emulsions is also more energy efficient compared to homogenization in which “only 5% of the supplied energy is used to generate the emulsion, with the rest dissipated as heat” . Although these methods have benefits, they currently lack the ability to be produced at large scale that is needed for commercialization. Microfluidics are also used in research as they allow for innovation in food chemistry and food processing. An example in food engineering research is a novel micro-3D-printed device fabricated to research production of droplets for potential food processing industry use, particularly in work with enhancing emulsions.
  Paper and droplet microfluidics allow for devices that can detect small amounts of unwanted bacteria or chemicals, making them useful in food safety and analysis. Paper-based microfluidic devices are often referred to as microfluidic paper-based analytical devices (µPADs) and can detect such things as nitrate, preservatives, or antibiotics in meat by a colorimetric reaction that can be detected with a smartphone. These methods are being researched because they use less reactants, space, and time compared to traditional techniques such as liquid chromatography. µPADs also make home detection tests possible, which is of interest to those with allergies and intolerances. In addition to paper-based methods, research demonstrates droplet-based microfluidics shows promise in drastically shortening the time necessary to confirm viable bacterial contamination in agricultural waters in the domestic and international food industry.